Perfect Crispy Potatoes

Ingredients
* 1/4 cup vegetable oil
* 3 russet potatoes, peeled, and cut into 1/2-inch cubes
* Kosher salt and freshly ground black pepper
* 3 tablespoons water
* 1 tablespoon unsalted butter

Directions

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Baklava Bars

Prep Time: 25 min
Total Time: 2 hours 50 min
Makes: 24 bars













Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish
5 tablespoons honey


About Concordance™

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
High Altitude (3500-6500 ft): In step 2, bake crust 17 minutes.

Mee Goreng Mamak Pedas ( Fried Spicy Malaysian Noodle)

let's try mee goreng mamak, it's Delicious.. Try first and feel it...



Recently I was craving for Malaysian style fried spicy noodle or mee goreng mamak. Of course, I have to cook this fried noodle myself at home.It's out of question for me to drive to Malaysian restaurant in NYC for 45 minutes just to get a plate of fried spicy mamak mee.Luckily I still have a pack of one pound yellow soft noodle.I also store some fried tofu and sambal belacan in freezer.Just in less than 30 minutes I can fried my own Fried Spicy Mamak Mee to satisfied my craving..Here...I would love to share my simple and quick recipe with you:)
Ingredients:

1 pound soft yellow noodle (blanch with warm water if noodle store in fridge)
1 piece boneless chicken breast,about 500 gm(sliced)
5 cloves fresh garlic,peel and chopped
10 pieces large shrimp,clean and deviened
1 pack fried tofu (cut halves)
100 g Chinese chives
3 large eggs
2 tbsp fried-sambal-belacan or sambal oelek
2 tbsp kicap manis (sweet soy sauce)
1 tbsp soy sauce
1 tbsp chicken bouillon powder
1 stalk scallion,wash and cut 2 inch
some fried shallot for garnishing
2 tbsp oil

ngredients:

1 pound soft yellow noodle (blanch with warm water if noodle store in fridge)
1 piece boneless chicken breast,about 500 gm(sliced)
5 cloves fresh garlic,peel and chopped
10 pieces large shrimp,clean and deviened
1 pack fried tofu (cut halves)
Method:

1:Heat wok or large skillet or wok at medium high heat with oil .When skillet or wok hot enough ,add in eggs,fry as scramble eggs for 2 minutes ,then dish out set aside.Add in garlic,fry garlic until fragrant,then add in sliced chicken and shrimp for 1 minutes.

2:Increase heat to high ,then add in sambal-belacan ,soft yellow noodle,kicap manis,chicken bouillon powder and soy sauce.Mix all ingredients well .Add in scramble eggs ,fried tofu and Chinese chives,keep stirring at high heat for 5 minutes,do not burnt !! Check seasoning to your taste.
3:Add in cut scallion and dish out.Garnish with fried shallot and serve warm.

Masak @ cooking

Masak-MASAK
Published 16/01/2008 2008ku, Family, Food, Thoughts 11 Comments
Tags: glass, home, orange, yellow, morning kitchen, Mom, Sunray, electric kettle, glass, Mitt, Spices, Jug, stove, tile

2008ku - 16

I do not cook, but I watched the cooking channel. The only "meal" that I can cook is scrambled eggs, hamburgers, French toast and Maggi. Yes, I know that not right? But nothing beats the good old home cooked meals from my mother, sisters and Nadia. Cooked) will call all my favorite food (Ayam kurma, ayam MASAK kicap, Penang laksa, Johor laksa, spaghetti and meatballs, salad and potatoes - to name just a few of them (with some TLC has mixture) and no restaurants or coffee can to the top . Period.

SEE how TO cook DELICIOUS

Google News Alert for: masak kuih
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During Ramadan month, there are several must-haves for Dee including teh tarik, kurma, sirap selasih, water and traditional kuih. ...
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MASAK @ COOKING

Perfect Palm Sugar Vehicle No. 3: Kuih Ketayap

Ketayap_4

We're going to go out on a limb (with non-Malaysian, southeast Asian readers) and assert that when it comes to sweets, Malaysia rules in the region. Kuih (a generic word for sweet 'cakes', though there are savory kuih as well) are thick on the streets here; it's difficult to drive (does anyone walk, in Kuala Lumpur?) more than a couple of blocks without running into a sugary something or other.

That said, all kuih are not created equal (nor are kuih vendors). There are two kuih that we simply cannot pass by without stopping to make a purchase: putu piring and kuih ketayap (also known as kuih tayap and kuih dadar).

Ketayap_stall_1

We think we've found an exceptional version of the latter - a sort of pancake tinted green with pandan leaf and rolled around a filling of grated coconut and palm sugar - in Brickfields. The Malay sweet is sold, ironically, from an Indian vegetarian stall. Look past the mounds of curry puffs and various other deep-fried whatchamajiggers to the green, individually wrapped logs.
What places these ketayap a notch or two above the average version is their heavy-duty toastiness.

Usually the palm sugar and grated coconut that stuff a ketayap are fried together, with a knotted pandan leaf, until the sugar starts to melt and the ingredients meld into one. This vendor, by contrast, toasts the coconut on its own, bringing it to a golden brown before adding palm sugar. The only thing more wonderful than grated coconut is toasted grated coconut. These ketayap evince a heady toasted coconut fragrance (you can almost smell the coconut before you taste it) that plays up the natural smokiness of the gula Melaka.

For hardcore fans of these two ingredients (that would be us), it doesn't get much better.

Khui ketayap stall, southern end of Jalan Tun Sambanthan on a corner across from Vidaya Curry House, Brickfields. Daily from about 3pm.

11:32 AM in Kuala Lumpur and Klang Valley | Permalink